This orecchiette recipe from the January 2013 issue of Bon Appétit came out amazingly well. I adapted some of the proportions to serve two people, and mixed in some additional pecorino.
1/2 large bunch Tuscan kale, stems trimmed
2 tbsp. (approx.) olive oil, plus more for drizzling
40 g (approx.) coarse fresh breadcrumbs
2 chopped garlic cloves
1 tbsp. (approx.) unsalted butter
3 anchovy fillets packed in oil, drained
Generous pinch of crushed red pepper flakes
150 g orecchiette pasta
10 g (approx.) freshly grated Parmesan
10 g (approx.) freshly grated pecorino
Kosher salt and freshly ground black pepper
- Cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Transfer to a rimmed baking sheet and let cool. Set aside pot with water. Squeeze out excess liquid from kale and chop leaves and finely chop stems. Set aside.
- Heat a tablespoon of oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add half of the chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate.
- Heat butter and remaining oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining chopped garlic. Cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and about a 1/4 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.
- Cook pasta in the reserved kale cooking liquid, stirring occasionally, until al dente. Drain, reserving some of the pasta cooking liquid.
- Add pasta and about a 1/4 cup pasta cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in a little more than half the breadcrumbs, Parmesan and pecorino. Toss to combine.
- Serve drizzled with olive oil and topped with the remaining breadcrumbs, Parmesan and pecorino.